Caramel meringue bars

Yield: 36 Servings

Measure Ingredient
2 cups Sifted all-purpose flour
1 teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
¾ cup Butter or margarine; softened
½ cup Granulated sugar
½ cup Dark brown sugar; firmly packed
3 Eggs; separated
1 teaspoon Vanilla extract
1 pack (6-oz) semisweet chocolate pieces
1 cup Shredded coconut
¾ cup Chopped walnuts
1 cup Dark brown sugar; firmly packed

Heat oven to 350 degrees. Grease a 12-¾ by 9 by 2-inch pan with unsalted shortening and dust lightly with flour. Sift together flour, baking powder, baking soda and salt. Work butter in a bowl until creamy; add granulated sugar and beat until blended. Add egg yolks and vanilla; beat well. Mix in sifted dry ingredients. Pour batter into prepared pan. Sprinkle with chocolate pieces, coconut and nuts. In a bowl beat egg whites until stiff peaks form; gradually add the 1 cup brown sugar and beat until stiff but not dry. Spread meringue on top of chocolate-nut mixture. Bake 35-40 minutes. Cool in pan on wire cake rack and cut into 2x1-½ inch bars.

Makes approximately 36 bars.

FROM CAROLE ANDERSON,

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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